A flavorful and hearty lentil curry with a touch of spice and creaminess.
Rinse the lentils thoroughly under cold water and soak them in a bowl of water for 30 minutes.
Soaking the lentils helps them cook faster and more evenly.
Heat half the ghee in a large frypan over medium heat. Add half the mustard seeds and cumin seeds, stirring until they pop.
Toasting the spices releases their essential oils, enhancing their flavor.
Add half the onions, garlic, ginger, and curry leaves to the pan. Cook until the onions are soft.
Stir frequently to prevent the garlic from burning.
Add the tomatoes, cashews, turmeric, garam masala, chili powder, and coriander. Cook until the mixture thickens.
Crush the tomatoes slightly with the spatula to release their juices.
Add the soaked lentils and enough water to cover them. Bring to a boil, then reduce heat and simmer until tender.
Stir occasionally to prevent sticking and ensure even cooking.
In a separate pan, heat the remaining ghee and toast the remaining spices. Add the remaining onions and cook until golden.
Golden onions add a sweet and rich flavor to the dish.
Combine the topping with the lentil mixture. Stir in the cream and season with salt and pepper.
Taste and adjust the seasoning as needed.
Serve the curry hot, garnished with fresh coriander.
Pair with rice or bread for a complete meal.
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